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Spaghetti & Meatball Marinara or (Sausage)

Thick old-style Marinara, just like my Nonna's "sauce."

Course Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 1/2 cup seasoned Italian breadcrumbs
  • 2 tbsp water
  • 1 pound ground beef
  • 1/4 pound ground veal
  • 1/4 pound ground pork
  • 1 tbsp black pepper
  • 1 tbsp oinon powder
  • 1 tbsp garlic powder
  • 2 eggs
  • 1 cup grated parmesan cheese
  • 1 pound spaghette
  • 1 16oz Luigi Del Conte Marinara Sauce


  1. Cook pasta according to directions on box. (Hold off on this until the meatballs are done.)


  1. Preheat oven to 375°F and spray a sheet pan with olive oil.  Set aside.

  2. Combine breadcrumbs and water in a small bowl.  Stir until breadcrumb is the consistency of stuffing. 

  3. When the breadcrumbs are ready , add the ground beef, ground veal, ground pork, eggs, dry spices, parmesan cheese and blend together.

  4. With a small ice cream scooper, form the meatballs and place on a lined cookie sheet (sheet pan with sides).  Add a cup of water to the pan to keep the meatballs moist.

  5. Cook for 45 minutes until the meatballs are no longer pink. Cut one in half to check.

  6. Get the pasta ready.  

Heat Sauce

  1. Heat Luigi Del Conte Country Style Marinara Sauce in a pan that is big enough to hold the cooked meatballs. 

  2. Remove the meatballs from the oven and place in the sauce to heat through. 

  3. Drain the pasta and put in a serving bowl. Top with the Luigi Del Conte Country Style Marinara Sauce and meatballs.

Recipe Notes

Sunday night will become family night for sure!